Instant Pot Chicken and Rice
Instant Pot Chicken and Rice - an easy dinner that is deliciously creamy and cheesy with tender flavorful chunks of chicken. A great weeknight meal you can get on the table in minutes!
Servings: 4
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 small onion finely diced
- 4 cloves garlic minced
- 2 small carrots chopped
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 1/2 cups long grain white rice
- 3 cups low sodium chicken broth
- 1/2 cup frozen peas
- 1/2 cup Parmesan cheese
- 2 Tablespoons chopped parsley
Instructions
- Turn the Instant Pot to the Sautee sending, and let it get hot. add the oil and butter to melt.
- Add onion, garlic, and carrots and cook for 3-4 minutes until they start to soften.
- Next add in the cubes of chicken that are seasoned with salt and pepper. Brown the chicken for a minute or two.
- Pour in the rice and chicken broth, and mix until everything is well combined.
- Close the lid and make sure the vent is closed. Set the Instant Pot to high pressure and cook for 7 minutes.
- Let the pressure cooker naturally release for 5 minutes before using the quick release to unlock.
- Stir in the frozen peas and Parmesan cheese and mix everything together.
- Place the lid back on for about 5 minutes to set the peas thaw.
- Garnish with fresh parsley to serve.
Nutrition
Serving: 1g | Calories: 437kcal | Carbohydrates: 28g | Protein: 46g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 115mg | Sodium: 1474mg | Fiber: 2g | Sugar: 3g
